Ingredients

3 Tbsp. pasillo chilies, ground
1 tsp. salt, coarse or kosher
1/2 tsp. cumin, ground
2 Tbsp. oil, vegetable
1 Tbsp. lime juice, fresh
3 centiliter(s) garlic, minced
2 pound(s) pork tenderloin

Cooking Instructions

Mix chili, de-seeded, salt,& cumin in small bowl. Stir in oil and lime juice to make a smooth paste. Add garlic. Butterfly the port by cutting lengthwise and 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 6 equal pieces. Place port between pieces of plastic wrap and pound with meat mallet to 1/4 in. thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare grill. Grill pork for 8-10 minutes. turning once. Toast dried peppers before mixing paste. Heat ungreased heavy skillet over medium. heat, place chilies in the skillet in a single layer. Cook for 2 minutes the color changes slightly, press down with a spatula and turn occasionally. When chilies cool enough to handle, cut each one open and pull out the seeds and ribbing.
 
 
"Give us this day our daily bread." (Matthew 6:11)